1,001 Best Hot and Spicy Recipes (80 page)

5.
Serve topped with shredded lettuce, chopped tomatoes, and a salsa selected from Chapter 2.

Yield: 4 servings

Heat Scale: Medium

 

4-5 serrano chiles, stems and seeds removed
½ cup (118 mL) lime juice
¼ cup (59 mL) vegetable oil
2 tablespoons (30 mL) tequila
2 teaspoons (10 mL) sugar
1 teaspoon (5 mL) chopped fresh cilantro
4 Cornish game hens

1.
Preheat the oven to 400°F.

2.
In a blender, combine all the ingredients except the hens and purée. Put the hens in a ceramic bowl and pour the marinade over them. Marinate for 2 hours at room temperature or overnight in the refrigerator.

3.
Place the hens in the oven and immediately reduce the heat to 350°F (180°C). Roast for 30 to 45 minutes or until done, basting often with the marinade.

Yield: 6 servings

Heat Scale: Medium

 

4 chicken breasts (1½-2½ pounds [681 g-1.14 kg] total)
8 ounces (224 g) cream cheese
1 cup (236 mL) finely chopped onions
1 cup (236 mL) heavy cream or half-and-half, divided
3 green serrano chiles, stems and seeds removed, chopped fine
5 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
1 cup (236 mL) tomatillos, husks removed, washed, chopped fine
¼ cup (59 mL) chopped fresh cilantro
½ teaspoon (2.5 mL) freshly ground black pepper
1 egg
Vegetable oil for frying tortillas
12 corn tortillas

 

1.
Preheat the oven to 350°F (180°C).

2.
Put the chicken in a pot and add water to cover. Bring to a boil, reduce the heat, and simmer 30 minutes. Remove the chicken and reserve the stock. When the chicken has cooled, remove the skin and bones. Shred the meat using two forks.

3.
In a bowl, combine the cream cheese, onions, and ¼ cup (59 mL) of the cream. Add the chicken and mix well.

4.
In a blender or food processor, combine the serranos, green chile, tomatillos, cilantro, pepper, egg, remaining cream, and ⅓ cup (79 mL) of the reserved chicken stock and purée to make a smooth sauce.

5.
In a frying pan, heat a couple inches (5 cm) of oil until hot. Fry each tortilla for a few seconds on each side until soft, taking care that they do not become crisp. Remove the tortillas and transfer them to paper towels to drain.

6.
To assemble the enchiladas, dip a tortilla into the green sauce and place it in a shallow casserole dish. Spread about ¼ cup (59 mL) of the chicken mixture in the center of the tortilla, roll it up, and place it at the end of the dish with the seam side down. Repeat the process until the enchiladas form a single layer in the dish. Pour the remaining sauce over the enchiladas.

7.
Bake the enchiladas, uncovered, for 20 minutes. Serve immediately.

Yield: 8 or more servings

Heat Scale: Mild

 

½ cup (118 mL) vegetable oil
6 cascabel chiles, stems and seeds removed, crushed (or substitute 3 pasillas)
4 cloves garlic, peeled and chopped
2 teaspoons (10 mL) dried oregano
Salt, to taste
Freshly ground black pepper, to taste
1 (10-pound [4.5 kg]) turkey

 

1.
In a sauté pan, heat the oil over medium heat. Add the chiles and garlic and sauté until softened. Remove the pan from the heat and add the oregano, salt, and pepper.

2.
Split the turkey in half by cutting through the breast and backbone. Brush the chile oil over the turkey and marinate for a couple of hours at room temperature.

3.
Place the turkey sections, breast side up, on a grill in a smoker. Smoke with indirect heat over an aromatic wood such as pecan, apple, or hickory. Baste the turkey with the oil every half hour until done, about 4 hours.

Yield: 4-6 servings

Heat Scale: Mild

 

3 chicken breasts, skinned, bones removed, halved
6 green New Mexican chiles, roasted, peeled, stems and seeds removed
6 thin slices ham
6 slices asadero or Monterey Jack cheese
1 large avocado, peeled, pitted, and sliced
¼ cup (59 mL) plus 3 tablespoons (45 mL) chopped fresh cilantro
¼ cup (59 mL) melted butter
4 tablespoons (60 mL) butter or vegetable oil
1 medium onion, peeled and chopped
1 clove garlic, peeled and chopped
1 poblano, roasted, peeled, stem and seeds removed, chopped
½ cup (118 mL) chopped walnuts
2 cups (473 mL) Classic Chicken Stock (page 46)

 

1.
Preheat the oven to 325°F (165°C).

2.
Pound the chicken breasts until thin. Top each piece of chicken with the green New Mexican chiles, ham, cheese, avocado, and 3 tablespoons (45 mL) of the cilantro. Roll each breast tightly and arrange them, seamside down, in a shallow baking dish, and brush them with the melted butter. Cover and bake for 45 minutes. Remove the cover and continue to bake until the top is golden brown, about 10 minutes.

3.
To make the sauce, heat the butter or oil in a saucepan over medium heat. Add the onion, garlic, and poblano and sauté until the onion starts to brown. Transfer the mixture to a blender. Add the walnuts and purée until smooth, using a little broth to thin the sauce if necessary.

4.
Return the sauce to the pan, stir in the broth, and simmer for 20 to 30 minutes or until thickened.

5.
To serve, arrange the chicken on a plate, pour the sauce over the top, and garnish with a few chopped walnut pieces.

Yield: 4 servings

Heat Scale: Medium

 

3 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
3 tablespoons (45 mL) distilled white vinegar
2 tablespoons (30 mL) orange juice
3 tablespoons (45 mL) brown sugar
3 tart apples, such as Granny Smith or Jonathan, peeled, cored, and chopped
2 tablespoons (30 mL) raisins
3 tablespoons (45 mL) shelled pistachios, coarsely chopped
4 boneless chicken breasts

 

1.
Soak some mesquite chips in water.

2.
In a saucepan, combine the chile, vinegar, orange juice, and brown sugar. Bring to boil, stirring constantly, to dissolve the sugar. Add the apples and raisins and simmer for 30 minutes or until the apples are tender.

3.
Stir in the pistachios and simmer for 2 more minutes.

4.
Prepare a fire of mesquite wood or charcoal. When the coals have burned down to a medium heat, add the water-soaked mesquite chips. Place the chicken breasts on the grill, skin-side down, and grill for 10 to 12 minutes on the skin side. Turn them and cook for an additional 5 to 6 minutes or until done.

5.
Serve the chicken topped with the chutney.

Yield: 4 servings

Heat Scale: Medium-Hot

 

2 tablespoons (30 mL) butter or vegetable oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
2 tomatillos, husks removed, chopped
½ cup (118 mL) orange juice
2 tablespoons (30 mL) lime juice
1 tablespoon (15 mL) lemon juice
¼ teaspoon (1.25 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground cloves
½ teaspoon (2.5 mL) ground habanero chile
2 small chickens, cut in half lengthwise (6-8 pounds [2.72-3.63 kg])
Pico de Gallo Salsa (page 69) for serving
Corn tortillas for serving

 

1.
In a saucepan, heat the butter or oil over medium heat. Add the onion, garlic, and tomatillos and sauté them until softened. Add the orange juice, lime juice, lemon juice, cinnamon, cloves, and chile and simmer for 10 minutes. Transfer this mixture to a blender and purée to form a sauce.

2.
Marinate the chicken in the sauce for at least 3 hours.

3.
Grill the chicken until done, basting frequently with the sauce.

Yield: 4 Servings

Heat Scale: Mild

 

4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
¼ cup (59 mL) sour cream or plain yogurt
¼ cup (59 mL) mayonnaise
1 tablespoon (15 mL) lime juice
⅓ cup (79 mL) minced onion
1 clove garlic, peeled and minced
¼ teaspoon (1.25 mL) ground cumin
2 cups (473 mL) cooked, diced chicken
1 cup (236 mL) shredded jicama
2 small tomatoes, diced
Shredded lettuce for serving
4 pocket pita bread rounds
1 avocado, sliced

 

1.
In a bowl, combine the chiles, sour cream or yogurt, mayonnaise, lime juice, onion, garlic, and cumin. Add the chicken and toss it until well coated. Marinate the chicken in the refrigerator for at least 4 hours or overnight.

 

To serve:

Cut the pita rounds in half and gently open the pockets with a fork. To the chicken, add the jicama and tomatoes. Place the lettuce and chicken mixture in the pitas, add the sliced avocado, and serve.

Yield: 6 servings

Heat Scale: Medium

 

1 (4-pound [1.82 kg]) chicken, cut in pieces
2 large onions, peeled and chopped, divided
2 cloves garlic, peeled and minced
4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
3 jalapeño chiles, stems and seeds removed, chopped
1 teaspoon (5 mL) ground red New Mexican chile
1 cup (236 mL) ripe black olives, chopped
1 cup (236 mL) whole kernel corn
2 cups (473 mL) sour cream
2 cups (473 mL) Classic Chicken Stock (page 46)
1 cup (236 mL) masa harina
2 eggs, separated
2 cups (473 mL) grated Monterey Jack cheese

 

1.
Preheat the oven to 375°F (190°C).

2.
In a large pot, combine the chicken, half the onions, and the garlic. Add water to cover and simmer until the chicken is done and starts to fall away from the bones. Remove the chicken. Strain and reserve the broth.

3.
Remove the meat from the bones and chop the chicken. In a bowl, combine the chicken, remaining onions, jalapeños, ground chile, olives, corn, and sour cream. Transfer the mixture to a casserole dish.

4.
In a pot, bring the stock to a boil. Gradually add the masa, stirring constantly. Reduce the heat and cook until the mixture thickens, about 10 minutes. Remove the pot from the heat and stir in the egg yolks. Whip the egg whites until stiff and fold them in. Spread this batter over the casserole and top with the grated cheese.

5.
Bake, uncovered, for 35 minutes.

Yield: 6 servings

Heat Scale: Mild

 

12 quails
2 ancho chiles, stems and seeds removed
⅔ cup (158 mL) plus 2 tablespoons (30 mL) olive oil, divided
¼ cup (59 mL) orange juice
2 tablespoons (30 mL) lime juice
1 clove garlic, peeled
6 (2-ounce [56 g]) goat cheese rounds
¼ cup (59 mL) dried cornbread crumbs
Serrano Salsa with Mangos and Tomatillos (page 69) for serving

 

1.
Soak 6 (6-inch [15 cm]) pieces of thick grape vine clippings in water.

2.
Cut the wing tips off the quails, then split the birds down the backs and remove theirs backbones. With a knife tip, remove the rib bones from each quail, then slice open the thighs to remove the bones and joints, taking care to keep the skin intact. Open up each quail and press the legs together, securing them with toothpicks.